Get ready for your new favourite dinner! These meatballs are gluten-free, ready in just 35 minutes, and you can even make them in advance. Serve them with a generous dollop of speedy homemade hummus, flavour-packed herbs and crisp matchsticks of sweet beetroot.
- For the kofte, line a plate with baking paper. Finely chop half the herbs. Place the chopped herbs, mince, feta, shallot, 2 tbs pine nuts, 1 garlic clove, 2 tsp ground cumin and 1/4-1/2 tsp dried chilli flakes in a food processor. Season. Process until the mixture just comes together (do not over process). Shape tablespoonfuls of the mixture into balls. Transfer to the lined plate.
- For the hummus, place the chickpeas, tahini and remaining garlic, cumin and chilli in a clean food processor. Process until combined. Combine lemon juice, water and 2 tbs oil in a jug. With the motor running, add the lemon mixture to the chickpea mixture in a slow steady stream until smooth and combined. Season.
- Heat the remaining oil in a large non-stick frying pan over medium heat. Cook the kofte, turning, for 8 minutes or until cooked through. Transfer to a plate.
- Combine the beetroot, remaining herbs and remaining pine nuts in a bowl. Season. Divide hummus among plates. Top with kofte and beetroot salad. Drizzle with extra oil and serve with lemon wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set